Receta Pound Cakes from Heaven
When you hear Pound Cakes from Heaven what do you think the cake will taste like, and don’t say heavenly. If you think light with a tender crumb you’re right. If you think that the cake will have a melt in your mouth quality you’re right again. This is another fabulous recipe from the Southern Living Cake Book and for the life of me, I don’t know why I waited so long to bake it.
A quick scan of the ingredient list lets you know that these little babies are rich. I would also suggest that you don’t reduce the amounts of anything, just experience this Pound Cake from Heaven just as the recipe states. Have a small slice, work out a bit longer or go sans carbs for most of the day so you can enjoy this without a modicum of guilt.
I decided to bake mini Bundts and my pan is dark so I had to watch the cakes closely. The suggested baking time is 60-75 minutes. The mini Bundts were out of the oven and cooling after 60 minutes. Other than the standard toothpick test here are a few visual clues to let you know your cake is done.
When the cake pulls away from the pan
If you touch the center of the cake and it springs back.
Once out of the oven, all my cakes get a brush of simple syrup. A simple syrup is a 1:1 mixture of granulated sugar and water. Combine the water and sugar in a small saucepan over high heat. Once the mixture comes to a full boil turn the heat off and allow the mixture to cool. I store mine in a mason jar with lid in the refrigerator. It keeps will for up to a month. You can also add flavor to it by adding extracts, juices or herbs.
For layer cakes, I brush them once the cake is cooled. Bundt/pound cakes are brushed while cooling in the pan or once they’re turned out onto a baking rack to cool. Brushing your cakes with simple syrups helps to seal in the moisture.
Beyond simple syrup, you can give these cakes; or a full-size Bundt a dusting of powdered sugar or a light powdered sugar and milk glaze. A few sweet berries on the side are also a delicious addition.
Print Pound Cake from Heaven Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: Cook time: Total time: Serves: 6 Let these mini Pound Cakes from Heaven be the little dessert indulgence you’ve been craving. Ingredients 1 ½ cups unsalted butter, softened 3 cups sugar 5 large eggs 3 cups all-purpose flour 1 tsp baking powder ¼ tsp salt 1 (5-oz) can evaporated milk ⅔ cup heavy cream 2 TBS vanilla extract 1 tsp almond extract Instructions Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside. Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy. Gradually add sugar and beat for an additional minute. Add eggs, one at a time, beating just until the yolk disappears. Combine flour, baking powder and salt. Then combine evaporated milk and heavy cream. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, ½ cream mixture, ending with flour. Stir in vanilla and almond extract and pour batter into prepared pan. Bake for 60-75 minutes or until the cake tests done. Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool. Serve plain, dust with powdered sugar or serve with whipped cream and berries. Wordpress Recipe Plugin by EasyRecipe 3.5.3226
These are the link parties I participate in. Drop by and show them a little love!
Happiness is Homemade
Wonderful Wednesday
Inspire Me Tuesday
The Dedicated House
Wow Us Wednesday’s
Tablescape Thursday’s Katherine’s Corner
DIY by Design
The Scoop
Stay in touch with Sweet Sensations on Facebook, Twitter, Pinterest, Google+,and Instagram for all of the latest updates. Related PostsAmaretto-Almond Mini Bundts ~ Cake Slice BakersMaple-Java Mini Bundts with Maple Butter SauceSaffron Bundtlets with White Chocolate GlazeChocolate Velvet Cupcakes ~ Cake Slice BakersBoozy Baby Bundts and Blueberry Cream Cheese Pound CakeMini Cream Cheese Cakes Related